水果贮藏中总酚含量变化的研究  

Study on the Changes of Total Phenol Content of Fruits During Storage

作　　者：任宇鹏[1] 刘加艳[1] 

机构地区：[1]河南化工职业学院,河南郑州450042

出　　处：《食品研究与开发》2015年第9期113-115,共3页Food Research and Development

摘　　要：介绍杨梅等4种水果中主要多酚种类,并对其总酚含量随贮藏时间及温度的变化做了比较,研究杨梅总酚经过15 d贮藏,在-5、0℃和8℃时,总酚含量分别降低了13.1%、27.8%和33.9%,苹果、山楂总酚含量随时间变化较少;西瓜-10℃和20℃贮藏25 d,总酚含量分别上升11.3%和32.5%。Introduced the major polyphenols in four fruits, such as in waxberry. Compared their total phenols content varied with storage time and temperature, Waxberry＇s total phenols after 15 days storage at -5℃, 0℃ and 8℃, reduced by 13.1%, 27.8 % and 33.9 %. Apple, hawthorn total phenol content changed less after storage; Watermelon at -10℃ and 20℃, after 25days storage, total phenols content increased by 11.3 % and 32.5 %.

关 键 词：水果 贮藏 总酚变化 FOLIN-CIOCALTEU 

分 类 号：O657.3[理学—分析化学] TS255.7[理学—化学]